Parmesan-roased acorn squash

1 - 2 lb acorn or delicata squash - halved, seeded, and sliced 3/4 inch thick (little half moons with the skin still on)
2 Tb olive oil
8 sprigs fresh thyme (may leave out)
kosher salt and black pepper
1/4 cup grated parmesan

Heat oven to 400 - toss squash with oil, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Sprinkle with the parmesan

Roast the squash until golden brown and tender, 25 - 30 minutes